Alex

That would be Eat, Drink, Man, Woman, already mentioned upthread, directed by Ang Lee, a joint Taiwan/US production, if memory serves.

Also, there's The Spotted Dog Cafe on Washington, with excellent prepared salads (e.g., chicken salad w/dried cherries or Italian tuna salad w/Parmesan, black olives, garlic, and lemon) and soups. It's often crowded during peak lunch time.

Avoiding a drop of water is for after the chocolate has melted -- water will make it seize up. If the chocolate and water (or liqueur or coffee) start out together, things should be ok. I start with very, very hot liquid and have not had a problem. Perhaps the microwave was the issue. I always use a double boiler.

In circumstances like this I use a recipe from the terrific Chef Sato's All-Natural Desserts. Unfortunately, it's out of print, but perhaps your library system has it (as does mine) or can get it for you. No eggs, no dairy, no refined sugar. He does use wheat flour, but I'm sure you could substitute spelt flour, as SweetSide suggested. I've also substituted agave nectar for the maple syrup. Among other recipes, he has ones for Almond Cake and Carrot Cake, both with tofu-based frosting/filling, and for Chocolate Raspberry Cake, with a cocoa/tahini/soy milk (or rice milk) frosting/filling. If you like, you can send me a PM with your email address and I'll reply with a couple of recipes as an attachment.

Willie, could you elaborate on this? The few times I've eaten at a German restaurant here in the States (I've never been to Germany) I've been sorely disappointed. The only good German food I've had was at a friend's Italian-eclectic restaurant here in Grand Rapids. His sous chef was born and raised in Germany, and when sauerbraten or roladen appeared on the specials menu you could count on it being just like Mutter used to make, maybe better.

Or is this just a coincidence? Auf Wiedersehen, Schnitzelbank (after 72 years)

The Bar at the Peninsula

How about Chicago virgin? Correct me if I'm in error, Ronnie, but Tru looks to be about a half-mile from your hotel. The Peninsula is a few blocks from Tru; the Four Seasons is a few blocks from the Peninsula. You can look up all this stuff on Metromix. BTW, it's Fox and Obel, not Abel.

I don't know too much about bars, but for breakfast, you're just a few blocks from Fox & Obel Café.

Wow. This looks like *the* place for lunch. Rowland Café

I'm with you. I love eating at a restaurant that's situated in an old depot, like the Gandy Dancer or Clara's in Lansing. Too bad the food often doesn't match the ambience. How about making Landry's an offer? You could put a little picket fence around the building and rename the restaurant "The Fence," as in "Millions for The Fence, but not one cent for Tribute." Sorry.

I've been to the Berghoff only once, last year with Lady T and maggiethecat + spouse. I loved the root beer and was thoroughly underwhelmed by the food, but I appreciated the history and the ambience and how much the place meant to my native Chicagoland companions.

Greektown is two blocks of "cheez" if you ask me. It's mostly dominated by the Greektown casino now - lots of the restaurants accept their comps. There is a bakery (whose name is escaping me but it starts with an "A") that is fabulous though. ← That would be Astoria Pastry Shop.

It's definitely worth the small investment. I got mine on eBay shortly after buying the mixer itself. Even though I use the second bowl only occasionally, I'm very glad it's there when I need it.

Greektown has restaurants, bakeries, shops, a historic church, and a casino. It's much smaller, more touristy, and less "authentic" than NYC's Little Italy and Chinatown. It might be fun for a lunchtime excursion, but there are better places for dinner. I'd still vote for Windsor. One trip, two countries -- can't beat that!

Small Plates

Catch the Tunnel Bus (schedule) (map) to downtown Windsor, Ontario. Wander around. Eat at La Cuisine (review) or Cook's Shop/Pasta Shop. HeatherM, can you offer any other downtown Windsor info or comments about my suggestions?

I'm also curious to hear about your experience there. Re Zingerman's, it indeed is on the expensive side but the quality and the service are absolutely first-rate. You should have no problem picking up some great road-trip food. They'll probably put it on ice for you, if you ask. Don't forget about their bakery right next door!

One more: Sweet Gratitude, by Judith Sutton. Despite the treacle-y subtitle -- "bake a thank-you for the really important people in your life" -- and the cutesy illustrations, the unfussy recipes look like just the thing for this unpracticed baker.

Actually, it's part of the Muer Restaurant Group in name only. Landry's Restaurants, Inc. purchased the Muer Group (Charley's Crab, Gandy Dancer, The Grand Concourse, Big Fish, and Chuck & Harold's) in 2002. From Landry's web site: "Landry's owns and operates approximately 279 restaurants, including Landry's Seafood House, Joe's Crab Shack, The Crab House, Rainforest Café, Charley's Crab, Willie G's Seafood & Steak House, The Chart House, and Saltgrass Steak House...." Because of increasingly inconsistent quality and service, Charley's Crab in Grand Rapids dropped off my "regular go-to" list even before it was sold. I must admit, though, that I haven't been back there in several years. I'm assuming that the choice of Gandy Dancer wasn't up to you and is not negotiable. Your tab being covered should ameliorate any disappointment about not making it to Eve, Cafe Zola, etc. Based on my experiences with other Muer restaurants, I recommend sticking to whatever fish is freshest, clearly specifying that the chef not overcook it. Also, Charley's Chowder is pretty good, as is the Martha's Vineyard salad so long as it's lightly dressed. However, DO NOT pass up the opportunity to visit Zingerman's Delicatessen, a very short drive from the restaurant. They're open until 10.

Foo. I was looking forward to getting back there before too long. Any idea why they closed? I'd think that that area would be sophisticated enough to support such a restaurant, but maybe not.

I heartily disagree with you, Ronnie. Whether or not any minds are changed is irrelevant; in any event, that wasn't the aim of this thread when u.e. started it. I believe it's still vitally important to address and discuss food-related "philosophical/political issues," for the exchange of ideas if nothing else. Start another thread for this aspect if you must, but please don't put a damper on our discussing a meaningful topic just because you think it's been "played out." (And I'm not sure what that even means in this context.) ← Alex, let me be clear that I'm speaking personally here -- and not as the forum host. Whatever direction the conversation takes, within the parameters of the thread title, are completely acceptable. In this case, it's gray because this thread actually was split from a restaurant review which had very little to do with the topic at hand and was not actually started by u.e. But again, whether I'm interested in participating or not is simply not relevant (to anyone else who wants to continue the political elements of the discussion). Looking back, it seems that I should have made that more clear from the start. As for the term "played out," what I mean specifically is that there are already other threads running here where the pros and cons of chains are being discussed and in that regard, I'd hoped this thread could be different. If not, I think we'll eventually end up merging this thread into one of the others. Regardless of whether that eventually happens or not, here are just a few links to already-running threads about chains: The chain restaurant thread Chain Restaurant Killer, Proud of my town! Now please, carry on and feel free to discuss whatever aspects of chain dining you find most worthy of discussion. =R= Edit: clarifications ← Thanks, Ronnie. Can we assume your posts are personal unless you specifically say you're speaking as the forum host or if it's perfectly clear from the content that that's your role?

I heartily disagree with you, Ronnie. Whether or not any minds are changed is irrelevant; in any event, that wasn't the aim of this thread when u.e. started it. I believe it's still vitally important to address and discuss food-related "philosophical/political issues," for the exchange of ideas if nothing else. Start another thread for this aspect if you must, but please don't put a damper on our discussing a meaningful topic just because you think it's been "played out." (And I'm not sure what that even means in this context.)

You really owe it to yourself to get there. If you have the extra $$$, stay overnight at The House on the Hill. The House on the Hill also is hosting wine weekends, one each month through May, featuring a Friday dinner at the Inn, a Saturday wine/food tasting menu at The Rowe Inn, and the possibility of a Sunday/Monday cooking class at Tapawingo. We last dined at Tapawingo this past July -- I returned home fully intending to make a complete report, but, well, you know.... We opted for the Chef's Tasting -- $135, including wine pairings, exclusive of tax and tip ($85 w/o wine). Here's the menu, along with a few comments. Squash Blossom Tempura stuffed with shrimp mousse, with basil, green peas, and an orange aioli - Gloria Ferrer Blanc des Noirs Brut N.V. - > Very light, a good way to get the taste buds going. Chilled Cantaloupe Soup with Peekytoe Crab, Wild Steelhead Roe, Cherry Tomatoes, Gooseberries, Lemon Yogurt Sorbet, Mint, and Extra-Virgin Olive Oil - 2002 Toni Jost Bacharacher Hahn Riesling Kabinett - > The hit of the evening, for me at least -- mint and crab, what a combo! Yellowfin Tuna Tartar held together with Glidden Point Oyster and Lettuce Emulsion, also with Petite Asian Greens, Yukon Gold Potato, Soft Boiled Quail Egg, and Black Truffle Vinaigrette - 2003 Domaine P. Jacquesson Bouzeron Aligoté - > The best wine pairing of the evening, imho > Seared Hudson Valley Foie Gras Homemade Bolt Farm Strawberry Jam, Gingerbread, Almonds, and Muscat Caramel - 1989 Domaine Baumard Quarts des Chaumes - > At this point, a woman who smelled like cheap strawberry lotion was seated at an adjacent table. I don't think this was intended to be part of the course. Fortunately, the odor faded before too long. Sauteed Soft Shell Crabs Basmati Rice, Roasted Pattypan Squash, Mustard Greens, Garlic Puree, and Saffron, with a Cherry Tomato Vinaigrette - 2002 Domaine Baillard Chablis - > no particular comment here Cinnamon Crusted Veal Sweetbreads Baby Beets, Sunchoke & Hazelnut Puree, Huckleberries, Blueberries, and Porcini Mushrooms - 1996 Ramon Bilbao Gran Reserva - > Beets and cinnamon -- who'da thunk it? -- but it worked. Killer wine, too. Roasted Domestic Rack of Lamb Shaved Summer Truffles, Pattypan Squash, Zucchini, Eggplant, Fava & Cannellini Beans, with a Port Wine Sauce - 2000 Pavillon des Connectable - > The weakest dish of the evening. My notes say, "OK, but not exciting" and, concerning the truffles, "sort of a waste here." Raspberry Sorbet Artisanal Cheese Levezou, Sheep's Milk, Pyrenees, France; with Crab Apple Mostarda - 2003 Artazuri Garnacha - > My only note for this course was a smiley face. At the Heartland Gathering the following weekend, tammylc and I cruised a couple of wine/cheese/specialty food shops. At one of them I spotted a display of this very same cheese. After some liberal sampling, I mentioned Tapawingo. Turns out these folks were the ones who recommended and sold the cheese to them. Bolt Farm Strawberry Neapolitan Lemon & Buttermilk Panna Cotta, Strawberry Mousse, Candied Almonds, and a Funnel Cake - 1999 Zimmerman Graeff Niersteiner Gutes Domtal Auslese - > Very light; an appropriate finish for this extensive meal. The wine was tasty but a sweeter one would have been a better complement for the dessert.

If you have or can get eggs, how about a light trifle? Make an angel food cake flavored with some grated lemon peel, then slice or cube and sprinkle with a light liqueur. If you have the time, drain the yogurt through a very fine sieve or paper filter to thicken then beat in a little honey and vanilla, or just use sweetened whipped cream. Layer the cake, cream or yogurt, and raspberries in a clear glass bowl, if you have one.